Chef Nguyen Quoc Nghi is the first Vietnamese person who can fry such liquid as soup and sauces by molecular gastronomy techniques.

Nguyen Quoc Nghi (left) introducing ways how to cook Vietnamese dishes to his trainnees

Nghi is now the Deputy Chairman of the Chefs Association in Central Viet Nam, and also a familiar chef guide of the ‘Delicious Dishes Every Day’ TV programme broadcast on Ho Chi Minh City Television and Vietnam Television channels.

Before becoming a famous chef with many prestigious national-level culinary awards, Nghi had to go through difficult times to pursuit his passion.

He was born in 1989 in a poor family in Quang Nam Province’s Duy Xuyen District.

Due to his difficult family circumstances, he had to quit school to work as a cook in Hoi An City at the age of 18.

With a passion for cooking from a very young age, Nghi opened his first own restaurant at the age of 20.

After his first business failed due to lack of experience, Nghi left his home for military service and then he enrolled at the university.

After graduation, the passionate man continued to pursuit his cooking passion by doing odd jobs in restaurants from washing dishes to picking vegetables, peeling garlic and cleaning tables in a bid to learn experiences from these places.

He said “Those days were very hard. And sometimes, I feel bad but I don't know why I keep sticking at my job”.

During his working time at 3 to 5-star hotels, Nghi learned so much about essential kitchen skills.

Gradually, his great efforts were paid off as he became a chef in some big hotels in Da Nang.

In 2017, Nghi officially became a lecturer specialising in teaching how to cook Vietnamese and Chinese dishes at the Da Nang branch of the NetSpace Culinary Vocational Centre.

In late 2018, he opened Hunifood to offer home party service .

He came up with the idea of the Hunifood project after a friend asked him to seek a service offering party at home for foreigners.

Under the motto ‘Bringing restaurant-quality food home’, every meal is meticulously prepared by Nghi to ensure the best quality food and ingredients. All of his team members are trained carefully.

Currently, Nghi is a co-founder of the project to offer free cooking courses to disadvantaged people across the central region. He said his involvement in the project showed his gratitude to those who have helped him in his early days of working as a chef.

By KHANG NINH - Translated by MAI DUNG